In the cold waters of the Chilean sea hides one of the most coveted fish in the world. It is known abroad as Chilean sea bass and is famous for its white meat and soft texture.
The Patagonian toothfish (Dissostichus eleginoides) is a species of notothen found in cold waters (1-4°C or 34-39°F) between depths of 45 and 3,850 m (150 and 12,630 ft) in the South Atlantic, Pacific and Indian Oceans and Antarctic Ocean on seamounts and continental shelves around mostly sub-Antarctic islands.
A close relative, the Antarctic toothfish ( Dissostichus mawsoni ), is found further south around the edges of the Antarctic shelf, and a Marine Stewardship Council certified fishery is active in the Ross Sea. Both species are sometimes traded as Chilean sea bass.
The average weight of a commercially caught Patagonian toothfish is 7 to 10 kg (15 to 22 lb), depending on the fishery, and large adults occasionally exceed 100 kg (220 lb). They are believed to live up to 50 years [3] and reach a length of up to 2.3 m (7.5 ft).
Chilean sea bass has an incredibly silky texture and buttery flavor similar to sablefish or lobster. Chilean sea bass is also a low-calorie, omega-3 rich fish that is now sustainably caught in the deep, cold waters of the South Pacific Ocean. The real name for Chilean sea bass is Patagonian toothfish. It is a deep-sea species and technically does not belong to the bass family at all. This fish is caught in the deep, cold waters off the coast of Antarctica and earned the name Chilean sea bass because Chile was the first country to bring it to market, and "sea bass" was considered more commercially viable than "Patagonian toothfish".
Its high oil content is mainly composed of omega-3 fatty acids and helps prevent overcooking. Instantly frozen and individually vacuum packed in ready-to-recipe portions.
The tender, flaky skin of the white portions will never disappoint. It's like the noble Cod but with the decadence of Lobster... that's why it's so popular.
Chilean sea bass, also called Patagonian toothfish, is a species of fish that became very popular for human consumption in the 1990s. It is a deep sea species, and technically not a member of the bass family at all.
This fish is caught in the cold, deep waters off the coast of Antarctica, and earned the name Chilean sea bass because Chile was the first country to bring it to the popular market and "sea bass" was considered more commercially viable than "Patagonian toothfish".
In the early 21st century, conservationists and marine fisheries activists alerted consumers to the dwindling numbers of Chilean sea bass in the Atlantic, warning that continued consumption of the fish could lead to the species' extinction. As a result, many well-regarded chefs eliminated it from their menus and sought alternative sources for the rich, white-fleshed fish. When allowed to mature on its own, the fish can reach 200 pounds (90 kilograms) in weight and live up to 50 years.
The Chilean sea bass is not an extraordinarily attractive fish, with a distinctly prehistoric appearance. It has large eyes, a thrusting jaw and a muddy skin color. Unfortunately for the fish, the athletic lifestyle that lives in the deep sea results in delicious white meat that has minimal oils and a firm texture, resistant to grilling, baking, sautéing and other cooking applications. As a result, this fish quickly became fashionable in the 1990s, and the population began to decline shortly thereafter.
Among its health benefits are:
Only one serving of wild Chilean sea bass contains the recommended daily amount of vitamin D.
It helps promote overall health and can help reduce the risk of everything from certain cancers to rheumatoid arthritis and heart disease.
The high amounts of omega-3 found in wild fish help promote excellent brain function and memory and may help reduce the symptoms of dementia and Alzheimer's disease.
Wild Chilean sea bass is an excellent source of protein with approximately 34 grams per 6 oz. serving. Protein is an extremely important component for a healthy body. It helps your body heal after injury, protects bone health and helps maintain muscle mass during weight loss and the aging process.
Ecology
Patagonian toothfish spawn in deep waters (around 1000 m) during the austral winter, producing pelagic eggs and larvae. Larvae shift to a demersal habitat at about 100 m (1 year of age) and inhabit relatively shallow water (<300 m) until 6-7 years of age, when they begin a gradual migration to deeper water. As juveniles in shallow water, toothfish are primarily piscivorous, consuming the most abundant and suitably sized local prey. As habitat size and depth increase, the diet diversifies to include more squid, fish and crustaceans. In turn, toothfish constitute a small part of the diet of sperm whales, southern elephant seals and colossal squid.
In Pescatore Seafood we have it for you in 12 ounces presentation, in individual portions, skinless and boneless, natural and without preservatives.